Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly
Do you have picky family members? Do you make a meal and almost always one child is not as thrilled as the others because of one little ingredient you might have put into the recipe?
Well that's my family. If I make a large baked oatmeal in a 9 by 13 baking dish and add one type of fruit, like blueberries for instance, I have one child who will not eat it. If I make it with raisins which I love, none of my kids will eat it! And then there's the hubby who wants nuts and the boys are allergic.
So you see this recipe came out of a DEEP desire to please everyone in my family! So everyone will eat what I am putting in front of them for breakfast and I won't have to make 3 different breakfasts (which I really hate to admit I have certainly done, shame on me I know!
My original recipe began in a large baking dish as I mentioned, delicious for overnight guests, can be made ahead, wonderfully yummy! But freezing it was hard because I didn't like the size of it in my freezer. I then used that same recipe to accommodate it in portion perfect muffin cups because I was often eating to much of this yummy breakfast. I guest posted that freezer friendly baked oatmeal and you can find it at Money Saving Mom.
This is the third and final version I am super happy with because the toppings are what wins everyone over! I made 4 plain, 4 topped with walnuts and added some frozen blueberries in the batter for the hubby, 4 topped with chocolate chips for kiddies and 4 topped with raisins for me!!
This recipe is completely free of added sugar and lower in calories as well!
I think this finally fits our family to a tee so I think it will be perfect for you and yours as well! Enjoy!
Additional Notes:
- Use a half cup to one cup of honey in place of stevia if you don't have any.
- Nutrition info is without any toppings.
- The batter will look RUNNY, don't worry!
- Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them.
- Reheat 45-60 seconds.
- Spray the cupcake liners with nonstick cooking spray.
- Adding cream or milk over the top after warmed is very yummy!
- If you are gluten free, make sure you are using certified gluten free oats and baking powder.
- If you don't have the stevia packets or powder only liquid, here's the conversion chart.
- I used a ¼ cup to fill each muffin and the extra batter I had was about a half cup and I "topped" off some that looked smaller.
- PLEASE SEE UDATE: 2/20/2014
*PLEASE SEE THIS Q & A POST FOR FURTHER READER QUESTIONS ANSWERED AND SUBSTITUTIONS.
THIS RECIPE/DIRECTIONS/PICTURE ARE UNDER COPYRIGHT LAWS AND MAY NOT BE COPIED FOR YOUR OWN BLOG POST USE.
{Pinning on Pinterest is welcomed.}
UPDATE 2-10-13: There has been much discussion as to why some people get more servings than 18 and why I have not. I've discovered that it depends on whether you use paper liners or silicone liners. Using paper liners more batter can be filled into the cups, more like ⅓ cup each. Where as using the silicone, only ¼ cup of the batter will be filled. Using the silicone liners you will get 24 servings. Using the paper you will only get 18. I've included the nutrition info for both below.
Other OATMEAL recipes you might like:
- Personalized PUMPKIN Baked Oatmeal Cups: Gluten Free & No Sugar Added
- Personal Sized Low Fat Protein Baked Oatmeal: No Sugar Added/cholesterol free
- Personalized Baked Steel Cut Oats Cups [quick steel cut oats]
- PB& J Steel Cut Oat Cups [quick steel cut oats]
- Overnight Crock Pot Banana Steel Cut Oats [standard steel cut]
- Overnight Crock Pot Apple Honey Oatmeal [rolled oats]
- Overnight Crock Pot Sugar Free Oatmeal [rolled oats]
- Baked Oatmeal [9 by 13 dish]
- Apple Oatmeal Muffins
- Individual Steel Cut Oat Cups [Pre-Soaked Standard Steel Cut]
- Oat & Fruit Breakfast Bars: Nut, Dairy, Egg, Flour, Sugar Free
- Mini Upside Down Fruity Steel Cut Oat "Cakes"
- Individual Chocolate Baked Oatmeal
- Crock Pot Personalized Baked Oatmeal Bars
*Before you comment please see the Q&A Post for this recipe to see if your question has already been addressed.
UDATE: 2/20/2014: I've remade this recipe and changed the amount of milk used from the original 2 ¾ cup reduced to 2 ¼ cup. Also please note I changed the 1 banana to ½ cup measured as the difference in size of bananas could have been the difference in why some of you were getting different amounts in this recipe. I also reduced the flaxseed from ¼ cup to 2tbsp. With this change and without using paper liners or silicone liners, I sprayed muffin cups and poured ⅓ cup measure into each and filled 18.
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups applesauce, unsweetened
- ½ cup or 1 banana, mashed
- 6 packets of Sweetleaf Stevia or 1 ½ teaspoons[url href="https://www.iherb.com/p/5270?rcode=yaj035" target="_blank"] stevia powder[/url] or use ½ cup honey
- 5 cups, Old Fashioned rolled oats { I used Bob's Red Mill}
- 2 tablespoons flaxseed meal*
- 1 tablespoon ground cinnamon
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 ¼ cups milk (I used 1%)
- Optional toppings: raisins, walnuts, chocolate chips
- Preheat oven to 350 degrees.
- Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
- Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
- Finally pour in milk and combine.
- Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
- If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
- Bake 30 minutes until a toothpick in center comes out clean.
- Cool and enjoy or freeze them in gallon freezer bags.
**Newest Adaption!!!! This recipe can be made in the CROCK POT!!! Check it out here: Crock Pot Personalized Baked Oatmeal Bars!
The Sugar-Free Mom Cookbook has been Released!! Hitting shelves in days and Amazon is selling it at a discount right now!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Nicole
These turned out fantastic. I used about 1/4 cup of agave instead of stevia or honey and they taste great.
I did a few with slivered almonds, a few with chocolate chips and a few with almond butter mixed in the
I was a little worried when I added the milk that I did something wrong because it was very soupy but it turned out great.
I'd defiantly like to try with apples and extra cinnamon or blueberries.
Amaris
My husband and I are grab-and-go breakfast eaters, so I'm very excited to try such a healthy, delicious-looking recipe! I'm curious about the honey substitution. With a half cup or more, can you actually taste the honey flavor, or just the sweetness of it? I usually use honey as a sugar substitute in small amounts, where I get just hints of sweetness, but not much actual honey taste. Having never used it on such a large scale, and with so many other ingredients, I just wonder how the flavor translates. Any insights?
Brenda
This recipe is only slightly sweet with the amount of honey suggested.
Kayla
I made these with apple juice and water instead of milk since I was out (Whoops!) and honey instead of stevia, plus we added dried blueberries, and wow were they declicious!!! I ended up with 12 muffins, 12 individual cakes, and 24 mini muffins. They were gone in 48 hours, family loved them!!
Thanks!
Janice
These are excellent. I had no questions/issues with the recipe. I agree with the person who said that the amount of muffins will naturally vary depending on your toppings/mix-ins. I used chia seeds instead of flax. Into the batter I tossed the rest of a container of dried blueberries (leftover from another recipe) and two handfuls of slivered almonds. My 12 month old will appreciate these being added into her breakfast rotation and I love a freezable healthy snack like this for all of us.
Rochelle
Love the muffins! I have a 2 year old and a 4 year old and they can't get enough! 🙂
Carla
Can I use Almond meal instead of flaxseed meal? Has anyone tried that?
Drod
I did everything following the directions except used Almond Milk and Honey and these turned out very mushy inside. I baked them for an additional 30 minutes to no avail. Very disappointing when you're wasting this many ingredients.
nanci
are they supposed to be gooey? I just made mine and i used cupcake liners and still got more than 18... I think I got 27!
Brenda
nope, not gooey, may have needed to cook longer. Once refrigerated they tend to form better than when warm.
Brianne Packer
I made them this morning, and they were amazing! I used coconut, walnuts, craisins, and white chocolate chips as topping, and everyone seemed to like them.
I used honey instead of stevia and I didn't have any flaxseed, but it still turned out great!
The Foodie RD
I made these a few days ago for my husband, and they turned out great. I cut the recipe in half and used 1/4 cup peanut butter instead of banana because he's not a big banana fan. I used honey for my sweetner, but I forgot to cut that in half, and they were still good. I topped some of mine with butterscotch chips and pecans. I love the idea of topping them separately so we don't get tired of eating the same thing all the time! I was afraid the hubby wouldn't like them because he's not a big oatmeal fan, but he loved them! I usually make him homemade granola bars, but I thought he wanted a change-up. Thanks for the recipe!
Amber
melissa
its working, now!
melissa
hi, could you please fix the link to your chocolate baked oatmeal?! thanks:)
Leslie
Found this recipe on Pinterest and just made them today for an easy breakfast that my husband can take to work. We ended up with 24, using a regular sized muffin pan and a 1/4c measuring cup. Followed the recipe exactly except we didn't use flaxseed and used 2c skim & 1/2c whole milk. Topped various ones with chocolate chips, walnuts, brown sugar and/or raisins. Thank you for sharing!
Katie
These are BY FAR my best discovery from Pinterest! I've been making them now for almost a year...we are NEVER without them. I'm not kidding. Today I even chopped up spinach and added it into my son's batch. My 2 year old non-veggie lover still gobbled his up. Thanks!
Winn
The taste on these was really good. Even after cooking for 45 minutes they were still gooey. Next time I will try less applesauce.
Winn
Or less milk.
Katie
Thank you for posting this recipe. A friend brought over a batch after I had a baby, and the individual portions were a perfect snack during the night feedings (or any time I needed a quick boost).
JuJuBeeMama
Never mind. I found it in the q/a. Sorry. Thanks! Can't wait to try it!!
JuJuBeeMama
Hello!
Can these be made with steel cut oats as well? Thanks!
JuJu
LisaKai
I just made these using your exact recipe (I used honey) and cooked for the exact temp/time and they turned out perfect! I had just made applesauce so I was thrilled to see that as an ingredient 🙂 I made some each of blueberry, strawberry, walnut, chocolate chip, and my favorite; spiced apple. I mixed in some spiced apple butter that I had made, right into the batter, and then topped with just a little sprinkling of brown sugar. I used the paper liners and mine made 28. YUM!!
Katie
I made these today and they taste great! My only concern is that the muffin is sticking badly to the paper liners I used, is there a trick to fixing this? Thanks for the recipe!
Lindsay
I made these last night, without any added topping so i can play and decide what I want to add as I eat them over the days. I must say they are really really tasty. I was quite anxious while making them because the batter did not look as I expected it to look and because I didn't follow the recipe to the point, I used whole flax seeds instead of ground, 2% milk since it is what my family drinks and sweetened apple sauce since its what we had. Looking back, I would not change anything about what i did with them. They are phenomenal. I have baked oatmeal for days now. I ended up getting 18 medium sized muffins as well as a large casserole dish, which I cut into around 24 bars, out of the recipe. My family will be eating these for days and we aren't complaining. Great snack to have on hand, freeze them and take them out before you wan them, microwave them to warm them up. I'm going to top them with peanut butter soon, and a bunch of other fun toppings. Cannot wait.
I was also just wondering, how would it change the nutrition facts based on my own changes of, 2% milk, honey, sweetened apple sauce and whole flax seeds?
Thanks a bunch. 🙂
Brenda
You can punch in all the nutrition info on sites like sparkpeople.com or nutritiondata.com
Brenda
You can input your ingredients to nutritiondata.com
Debbie
How many calories are there in these? I'm going to make them in the morning but I was just curious.
Sarah
This recipe sounds great! We are vegan so I'm going to use egg substitue and soy milk. Crossing my fingers!
Jen
This recipe looks great, but we have to avoid apples. How much oil/butter do you recommend substituting for the applesauce? Do the liquids also need to be modified if I eliminate the applesauce?
Brenda
The Q & A post answers questions regarding substitutions, it's linked above.
Rebecca Ray
Bless you. These are fantastic. I'm terrible about eating breakfast. These are such a great solution for me. I just did some more exploring on your blog and discovered that you made them later with peanut butter. I am definitely doing them with peanut butter next time. As a runner, any way to pack more protein into something is a road I want to take. I've always been a pretty health conscious eater, but lately I've been trying to take that to the next level and eat really "clean" while maintaining an extra busy schedule. It is not easy. But this recipe helped make it easier. Thank you so much. I really appreciate what you do with your blog and I'm planning on trying out more of your recipes soon. 🙂